Reviewed: Nov. 21, 2009

Yummy burritos. This is a good starting point for a lot of variations of different beans and squashes, like pintos and mashed butternut. Thanks!

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KATEZ21

Cooking Level: Expert

Living In: Carbondale, Illinois, USA

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Reviewed: Nov. 17, 2009

we loved these! i used black beans instead of kidney and left out the soy sauce because i didn't have any. they were amazing though. next time i think i'll mix the bean mixture with the mashed sweet potatoes.

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Andrea

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2009

These are fabulous! I used the modifications suggested by Toni below and used 1 can black beans, 1 can pinto beans and 1 cup frozen corn (thawed) as my bean mixture. I also reserved the water I boiled the sweet potatoes in and used 2 cups of the broth in place of the 2 cups of water. I could only find 8 inch tortillas so the recipe yielded about 20 burritos for me. Freeze the leftovers and 2 minutes in the microwave is the only thing between you and a tasty snack!

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seslavie

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Reviewed: Nov. 14, 2009

easy, addictive, and delicious!

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Aireka

Cooking Level: Beginning

Home Town: Gorham, New Hampshire, USA

Living In: Lake Placid, New York, USA

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Reviewed: Nov. 13, 2009

I used 3 cans of beans 2 kidney and 1 black, did not measure if that was the correct amount. Used 2 nice size sweet potatoes which I boiled until soft then skinned and mashed. Added the potato into the bean mixture and made 10 soft taco tortilla size burritos and had enough mixture left for 6-7more. Very good flavor, we will make again!!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Nov. 12, 2009

These are fantastic. I highly recommend making these and freezing them for a quick, nutritious, healthy lunch/dinner on the go. I use whole wheat tortillas, one can of black beans and one can of kidney beans. Fabulous!

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Angela

Cooking Level: Intermediate

Home Town: Hibbing, Minnesota, USA

Living In: Toms River, New Jersey, USA

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Reviewed: Nov. 9, 2009

Loved this recipe for breakfast burritos..I halved the recipe as it was just for me and used taco size tortillas and black beans in place of the kidney. I saute'd the onions and garlic then mashed the sweet potato & beans together and dropped that in the pan and added the remaining spices to quicken the process. I made this recipe for less then $5.00 as I had the spices on hand.

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Jayashiangel

Cooking Level: Intermediate

Living In: Peoria, Arizona, USA

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Reviewed: Nov. 7, 2009

These were really good, even my meat eating husband liked them. I didn't have kidney beans so I substituted black beans instead. Smothered in salsa verde with sour cream and they are addictive.

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stuffsalush

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Reviewed: Nov. 7, 2009

Weirdly delicious- you wouldn't expect it to work so well as a dish! I am married to a chef, and he loved making this. We used fresh sweet potatoes from our CSA box. Very simple & filling.

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smart cookie

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Reviewed: Nov. 7, 2009

Unique, vegetarian and simple. Made mine with homemade black beans, they were seasoned already, so I cut down a little, adding about 2/3 to taste. Great.

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donna d

Cooking Level: Expert

Home Town: Pittsburg, California, USA

Living In: Concord, California, USA

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Reviewed: Nov. 4, 2009

Very good, wady and fast. I omitted the mustered and topped with salas, green onions, and avocado

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Nov. 3, 2009

This recipe was ok. I made it as specified and didn't think it was as great as others. Maybe if I had had some salsa verde with it, it might have been better.

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Eric & Kaki

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Reviewed: Oct. 31, 2009

This was great! I don't cook much so I loved that it was very easy.

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jeana

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Reviewed: Oct. 27, 2009

I've shared this recipe with several friends; my husband loves them! Easy to make, and great as left-overs!

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kelly

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Reviewed: Oct. 26, 2009

I didn't think I would like these but decided to give them a try anyway. These are delicious! I will make these again and again. What a wonderful receipe for those of us trying to eat more vegetarian meals.

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Michelle

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Reviewed: Oct. 26, 2009

Not our thing. We love all the ingredients, but just not all together in this recipe.

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RHIANNON188

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 25, 2009

No. No. No. I will not make these again. How can these get such a high rating? If you want burritos make burritos. Don’t mix yams/sweet potatoes into them. And don’t get me wrong I like sweet potatoes and I love burritos. This mix also had too much cumin in it. By the way it only made 7 burritos not 12 as advertised.

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BIG JESSE

Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

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Reviewed: Oct. 21, 2009

These were good--our whole family of five enjoyed them. I especially like how nutritious the recipe is with beans and sweet potatoes as the main ingredients. Would be interesting to add corn or chopped spinach to the recipe to add some texture. Also, I found the amount of water to be high, so I reduced that a little. I will likely make again!

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gkcovert

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Reviewed: Oct. 20, 2009

I gave these 5 starts, my huband gave 4! I love the combination of flavors. Here are the minor changes I made to work with what I had: -I used 2 cans black beans, 1 can kidney -I used 3 medium sized sweet potatoes With the above amounts I got 10 burritos w/ a little bit of beans left over. -I didn't completely mash the beans so a 1/2c. water was just right. -I didn't use mustard, but loved the combination of the other flavors. Like the recipe says, they do freeze well. I wrapped them in foil and then put in a ziploc bag. To reheat I just opened the foil a little and put in oven (I think at 375) for about 20 minutes. YUMMY!

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AmyD

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Reviewed: Oct. 19, 2009

These were a great no-meat burrito with plenty of flavor. My kids (12, 9 and 7) even surprised me by liking it. I followed the recipe with the exceptions listed below.I added more cheese than called for (I always do in Mexican dishes). All of the following changes were suggested by other reviewers: I used all black beans, as well as heating the powdered spices in the skillet for a few minutes to release their flavors. Mashing the beans in the skillet with a potato masher makes the job easy. I also made it as a casserole (seemed easier), and reduced the liquid by half. I think next time I'll keep the casserole format, but increase the liquid to the full amount just to see what happens. It was a little dry.

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